Chocolate Cupcakes with Blackberry Buttercream

Chocolate-Cupcakes-with-Blackberry-Buttercream-recipe

Aren’t y’all glad it’s blackberry season?  These chocolate cupcakes are made with oil instead of butter, and they use low fat buttermilk to keep them extra moist.  But this isn’t a health advertisement–the buttercream frosting more than makes up for the lack of butter in the cupcakes.  I only point it out because some of you have asked [ Click to continue Reading! ]

Peanut Butter Pie

Peanut-Butter-Pie-recipe

I’m very particular about my peanut butter pie.  True peanut butter pie does not have cream cheese in it—that would make it a cheesecake.  Peanut butter cheesecake is delicious, but that’s a whole other recipe we’ll get to on another day.  You may be tempted to drizzle this pie with chocolate or make it with [ Click to continue Reading! ]

Panna Cotta with Whiskeyed Cherries

panna-cotta-whiskey-cherries-recipe

This cherries and cream dish is one of my favorite summer desserts.  The vanilla flavors in a good quality whiskey will be accented by the vanilla in the cream. Panna Cotta with Whiskeyed Cherries   Save Print Makes 2 small cups of panna cotta. Ingredients For the panna cotta: ½ cup milk (I use 1%) ¾ cup [ Click to continue Reading! ]

Citrus Buttermilk Pudding Cakes

ButtermilkPuddingCakesSite

These pudding cakes are great with any type of citrus—lemon, lime, orange, anything really.  Three distinct layers form in these cakes.  Once they are inverted, a citrus curd layer is on the top, followed by a tender soft cake layer, then a more well-done cake with a sugary crisp crust on the bottom.  These cakes [ Click to continue Reading! ]

Texas Chocolate Sheet Cakes

Texas-Chocolate-Sheet-Cake-recipe

This was one of the first recipes I scaled down to size.  I’ve always been mesmerized by the versions of Texas chocolate sheet (or sheath) cake.  My Mom’s version is made with shortening and contains cinnamon.  I kept the cinnamon but replaced the shortening with butter.  This little chocolate cake really cures the homesick blues. [ Click to continue Reading! ]

Strawberry Shortcakes

strawberry-shortcake-recipe

This dessert requires a lot of steps but stay with me–I promise the reward of a slightly sweet biscuit topped with cream and juicystrawberries is more than worth it.  The biscuits can be made ahead of time, and the strawberries can be left to macerate for several hours. Strawberry Shortcakes   Save Print Makes 2 strawberry [ Click to continue Reading! ]

Lemon Cream Cupcakes

Lemon-Cream-Cupcake-recipe

Lemon desserts were my grandmother’s favorite and now they have become mine.  I make these cupcakes with Meyer lemons when they are in season.  I read somewhere that a good substitution for Meyer lemon is half orange zest and half regular lemon zest.  I’ve never tried that, but if you have, let me know if it’s tasty. [ Click to continue Reading! ]

Perfect Brownies

Brownies-recipe

This recipe is a blank canvas for you to turn into your own.  If you make the recipe as-is, they have a cake-like texture.  This is how I enjoy my brownies—plain and unadorned.  If you prefer brownies with a fudge-like texture, I recommend stirring in an additional 2 tablespoons of your favorite chopped chocolate into [ Click to continue Reading! ]

Rhubarb Crisp

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Hooray for rhubarb season!  I can’t think of a better way to celebrate than with a sweet crisp:  stewed diced rhubarb spiced with rose water, orange zest and allspice topped with crispy oats. Fruit crisps are meant to be enjoyed the day they are made.   If they are re-heated the following day, the topping will [ Click to continue Reading! ]

Pineapple Upside-Down Cakes

pineapple-upside-down-cake-recipe

This is my birthday cake of choice.  Hold the chocolate cake for me—all I need is fruit cooked in syrupy brown sugar.